Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons red food coloring
For Rolling and Decorating:
- 1/2 cup granulated sugar (for rolling)
- 48 Hershey’s Kisses or any preferred chocolate candy
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, ensuring each is fully incorporated. Add the vanilla extract and red food coloring, continuing to mix until the color is evenly distributed.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms. Be careful not to overmix.
- Shape the dough into 1-inch balls. Roll each ball in granulated sugar to coat evenly and place them on the prepared baking sheets, leaving space between each.
- Bake in the preheated oven for 10-12 minutes or until the edges are set. Remove from the oven and immediately press a Hershey’s Kiss into the center of each cookie.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
- Once cooled, indulge in these delightful Red Velvet Peanut Butter Blossoms, offering a perfect blend of rich cocoa flavor and the sweetness of a chocolate center.
